Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.

Prep the beets: Trim the tops and roots, scrub well, and pat dry. If the beets are large, cut them in half. Toss with 1–2 tablespoons olive oil, a big pinch of salt, and pepper.

Roast: Wrap beets tightly in foil packets or place them on the sheet and cover with another sheet of foil. Roast 45–60 minutes, until a knife slides in with little resistance. Cook time depends on size.

Cool and peel: Let beets cool until you can handle them. Rub off the skins with a paper towel. Slice into wedges or bite-size cubes. Tip: Use gloves if you want to avoid pink hands.

Toast the walnuts: While beets cool, spread walnuts on a small pan and toast at 350°F (175°C) for 6–8 minutes, until fragrant. Let cool, then roughly chop.

Make the vinaigrette: In a jar, combine 3 tablespoons olive oil, balsamic vinegar, lemon juice, Dijon, honey, 1/4 teaspoon salt, and several grinds of pepper. Shake until creamy. Taste and adjust acidity or sweetness.

Prep the greens: Place arugula in a large bowl. Add the sliced onion or shallot. Drizzle with about half the vinaigrette and toss gently to coat.

Add the beets: Gently fold in the warm (not hot) beets so they don’t bruise the greens. Warm beets help absorb the dressing and boost flavor.

Finish and serve: Scatter toasted walnuts and crumbled goat cheese or feta over the top. Add herbs if using. Drizzle with more vinaigrette to taste and a final pinch of salt and pepper. Serve right away.